Lisa Haddon
Bio
I have been a freelance writer for many years. Have a read of my series of articles entitled Eat Play Stay Spain. Each article & series is about the history of España, the food, people, culture & towns off the beaten track. Enjoy!
Stories (6/0)
Eat Play Stay Spain - A Story of Tapas Part 6 - Chorizo...
Pronounced chor-eetho this famous Spanish sausage is traditionally made from pork and flavoured with pimentón, smoked paprika, which gives it the deep red colour so easily identified with the Chorizo sausage. There are regional variations on the recipe, it may be smoked or unsmoked, mild or spicy and have other ingredients for flavouring such as wine or garlic. There are two main types of chorizo, an air-dried sausage which is sliced and eaten as it is and then there are fresh chorizo sausages, called cooking chorizo that must be cooked before eating. This sausage, whichever variety you have, is so versatile and so very tasty. Slices of air dried Chorizo in a sandwich is delectable, cooked in stew quite divine and as a tapa pure heaven... And according to this next famous story King Carlos IV of Spain thought so too...
By Lisa Haddon6 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 5 - Pimientos de Padrón...
Pimientos de Padrón or Padrón peppers are named after the municipality of Padrón where they are grown. Padrón is in in the province of A Coruña, in Galicia, northwestern Spain and these small green peppers are mild in taste but a small amount will be quite spicy which is what makes these peppers so unusual. It is said to be down to not only how much water and sunlight they receive but strangely how they are watered. It is believed that if just the roots are watered then mild pimientos will grow but if the whole plant is watered then they will end up being spicy. However there is no actual knowing as to whether what you are about to taste will be spicy or mild, it is literally a Russian roulette of tasting...
By Lisa Haddon6 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 4 — Tortilla de Patatas...
There is nothing simpler that can taste so good as a Tortilla de Patatas. Whether it is served cold or warm straight from the pan, it is delicious, filling, and is traditional España through and through. This inexpensive tapa is often served in bars across Spain as a complimentary eat with your drink and is present on every discerning Tapas menu to order and purchase. It is distinctly Spanish and so delicious that no self respecting Tapas restaurant could be without it...
By Lisa Haddon6 years ago in Feast
Eat Play Stay Spain - A Story of Tapas Part 2 - Jamón Serrano or Jamón Iberico?
All Tapas bars and restaurants in Spain and across the globe will have Jamón Serrano or Jamón Iberico on the menu but how many of us know the difference between the two of them? What we do know is that there is sometimes nothing nicer than a plate of this culinary symbol of Spanish culture with some Manchego cheese, a bowl of olives and a good glass of Rioja. There is nothing more tempting when walking past a deli, butchers or market in Spain and seeing the displays of Jamón hanging above the counters in vast quantities, showing not just how popular these dry cured sweet yet salty meats are in restaurants but also in the homes of the Spanish people. So what is the difference?
By Lisa Haddon6 years ago in Feast
Eat Play Stay Spain — A Story of Tapas Part 3 — Ajo/Garlic... A Culinary Essential in Any Spanish Kitchen...
Garlic, or Ajo in Spanish, is a must-have in many kitchens commercially and domestically across the world and in the culinary world of Spanish food there is no escaping it. Once known as the poor man's spice and even banished by Kings of Spain from bygone eras, it is now one of Spain's exports with almost 50% of their crops being exported out of the country, evidence enough that the country grows some of the very best garlic in the world. From the field to the cupboard to the table, garlic is a not only a universal product, but a real essential in Spanish cooking...
By Lisa Haddon6 years ago in Feast
Eat Play Stay Spain—A Story of Tapas Part 1
Everyone who visits Spain wanting to taste the real España will return home having tasted wonderful regional and also seasonal dishes, perhaps during a leisurely lunch in the shade, drinking that ever familiar jug of Sangria, or dinner in the evenings, relaxing with an exquisite bottle of wine, perusing the menu and ordering delights such as paella, pan-fried hake, clam, chorizo & white bean stew, gazpacho, cocido, cod pavías, amazing soups and stews, tasty roasted meat dishes and fresh salads, and let's not forget about the Churros with chocolate dipping sauce. There is something else we are familiar and head over heels in love with from Spain, and that is tapas. Tapas entice all the senses; they can be a dining event or a snack with a beer, and you cannot help but fall in love with the sociality of them. From bar snacks to fine dining experiences, tapas are a traditional taste of España and a concept that is inextricably part of Spanish culture.
By Lisa Haddon6 years ago in Feast
